한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제38권1호
  • /
  • Pages.1-5
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  • 2005
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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전통 수산발효식품인 식해류의 생리적 기능성 효과 비교

Comparison of Biological Activites in Sikhae, Traditional Fermented Sea Products

  • 차용준 (창원대학교 식품영양학과) ;
  • 조두희 (창원대학교 식품영양학과) ;
  • 서정화 (창원대학교 식품영양학과) ;
  • 조우진 (창원대학교 식품영양학과) ;
  • 정은정 (창원대학교 식품영양학과)
  • CHA Yong-Jun (Department of Food and Nutrition, Changwon National University) ;
  • CHO Doo-Hee (Department of Food and Nutrition, Changwon National University) ;
  • SEO Jeong-Hwa (Department of Food and Nutrition, Changwon National University) ;
  • CHO Woo-Jin (Department of Food and Nutrition, Changwon National University) ;
  • JEONG Jeong-Eun (Department of Food and Nutrition, Changwon National University)
  • 발행 : 2005.02.01
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초록

This study investigated and compared chemical properties and biological activities of four commercial sikhae products (three flat-fish, Pleuronectes herzensteini, Sikhae: product A, B, C; one Alaska pollack, Theragra chalcogramma, Sikhae: product D) and Alaska pollack Sikhae (product E). Total acidity, amino nitrogen, salinity and pH in all products were in ranges of $0.47-1.93\;g\%$, $145.94-204.81\;mg\%$, $3.40-4.00\%$ and 4.38-5.55, respectively. All products showed antimicrobial activities against Bacillus ceraus subtilis, B. cereus, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus, except for Salmonella typhimurium. Particularly the activities were more effective with gram positive bacteria than gram negative bacteria. Antioxidative $(EDA_{50};\;14.20\;mg/mL)$ and Fibrinolytic (0.95 plasmin unit/mL) activities of product E were much stronger than commercial Sikhae products (EDA50; 18.87-34.60 mg/mL and 0.69-0.85 plasmin unit/mL).

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참고문헌

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피인용 문헌

  1. 조리에 따른 미더덕의 생리기능성 효과 변화 vol.18, pp.1, 2005, https://doi.org/10.5352/jls.2008.18.1.109